While deciding on the post, I thought of choosing a very different recipe for this day. Have you heard of dragon fruit? Dragon fruit is one fruit that is very rarely found in the market, and if found is really pricey. But I just love the way it looks, with the dark pinkish outer, and the spekkled inner. It is also called as “pitaya”, but the hoardings over here always show it as dragon fruit. Whenever we buy them, which is very rare as we have wait for special offers, we cut it into small chunks, sprinkle some sugar on it and eat them.
The other day, when I bought them, I decided to make a pudding out of it. The flavor of the dragon fruit along with the coconut milk was really good, and the seed bites in between was like a bonus! It was a subtle dessert, and we enjoyed it post lunch during one of our weekends…
Dragon Fruit Pudding
- 1/2 cup water
- 10 gm china grass strands
- 1 large dragon fruit weighed around 450 gm
- 1 400 ml can coconut milk
- 3 tbsp brown sugar
- Peel the dragon fruit. Mash the pulp in a bowl till done. You may leave some small bites if required - I did.
- Soak the china grass strands in the water for 15-20 minutes.
- On low flame, cook it till it melts or is soft.
- Add the coconut milk and brown sugar and stir. Cook till you don't see any more strands, but ensure not to boil the milk mixture.
- fAdd the dragon fruit pulp and cook for another minute.
- Pour into individual bowls or a large bowl and allow to cool to room temperature. Set in the fridge for a couple of hours. Enjoy!
Alternatively, use gelatin to set. One sachet (10 gm) should do. Bloom it in the water for five minutes and proceed with the remaining steps.